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Mille Feuille Bakery after first impressions

wew Oct 2, 2011 12:17 PM

I am vulnerable as the next poster to the thrall of first love under which my judgments can veer towards the overly generous. M.F.'s pastries and savory buns continue to delight me after repeated visits. I have added their strawberry tart to the raspberry almond croissant and brioche cheese bun to the list of favorites many have found so delicious. The tart has a thin layer of pistachio cream between the almond paste and the berries - the whole works in unison and is only lightly sweet.
I can't comment on the macs as I have never found anyone's for me. The chocolate cookies are nice with a sugar and salt rim, they found more favor with friends than with me.
I've yet to try the pound cakes.

552 LaGuardia Pl, New York, NY 10012

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  1. k
    kathryn RE: wew Oct 2, 2011 03:24 PM

    I'm still stuck on their regular croissants!

    3 Replies
    1. re: kathryn
      wew RE: kathryn Oct 2, 2011 03:55 PM

      Oh, I must add the regular croissant to the list of hits. Yesyesyes

      1. re: wew
        millefeuille RE: wew Oct 3, 2011 08:01 AM

        In honor of my screen name, I feel duty-bound to post re millefeuille bakery.

        I tried their pain au chocolat, raspberry croissant, and almond croissant. All were shatteringly crisp and delicate and sumptuously laden with butter in the interior.
        Can't wait to try more.

        552 LaGuardia Pl, New York, NY 10012

        1. re: wew
          wew RE: wew Oct 3, 2011 04:32 PM

          Another day and a bunch more calories taken with a smile. This time it was a very solid chocolate mousse on a praline crisp finished with a dark chocolate glaze. I've had so many awful similar looking concoctions to have a successful one caused a bit of a shock

      2. u
        uwsister RE: wew Oct 3, 2011 04:48 PM

        Thanks for the report! I haven't been back since my husband and I bought a bunch of macarons (every flavor they had at that time) for a macaron-off with Bisous Ciao shortly after their opening. Bisous Ciao won in most flavors, but Mille-feuille's macarons were better than most in the city. I regret overlooking their other offerings, especially since I'm always looking for croissants to rival those from Montreal. Must return!

        BTW, do they have plain brioche? If so, how are they?

        1. m
          michelleats RE: wew Oct 3, 2011 07:11 PM

          Nice review, wew. Do you remember how much the brioche cheese buns were, by any chance? (I'm looking for a good, but not-too-expensive source to use in my husband's lunchbox.)

          I've only tried the macarons, so far. Like uwsister, I thought they were fair: a lot better than most, but not as good, texture-wise, as a few other establishments like Maison du Macaron and even Francois Payard (which I don't think is known for macarons at all). I can only base this on the five macarons we tried on one visit, though, and it's possible that the cookie parts of the macarons were softer and less fresh than usual.

          I did like that many of the fillings were not as intensely sweet as they are at some places and that the flavors were mostly nicely vivid.

          Macaron Cafe
          625 Madison Ave, New York, NY 10022

          3 Replies
          1. re: michelleats
            kathryn RE: michelleats Oct 3, 2011 08:41 PM

            The menu online has pretty accurate prices as far as my memory goes:

            I think the macarons have a tiny bit more filling to cookie ratio than I prefer, but I did like the flavors I tried. Especially triple vanilla.

            1. re: kathryn
              michelleats RE: kathryn Oct 3, 2011 08:44 PM

              Thanks, Kathryn. You're way too good to us lazy folk.

              Sadly, $2.90 is too much for everyday sandwiches, but maybe one day, if I'm feeling very generous...

              1. re: kathryn
                uwsister RE: kathryn Oct 3, 2011 09:08 PM

                Yeah, I also thought their vanilla macaron was terrific. Espresso/mocha one was good too. Fruit flavors weren't as successful, IIRC.

            2. w
              wewwew RE: wew Apr 19, 2012 04:00 PM

              I read a slammer of a review of Mille Feuille on this board. UHockey wrote,
              " It [a mille feuille] seemed as though it had been made days before and left in the refrigerator as opposed to being made fresh – it was a travesty and throwing away more than half before walking out ..." . Soggy stale pastry is a reason to dismiss a bakery in anyone's book so I headed back to see what gives.
              Today's mille feuille was as excellent as ever, and fresh, as was the lemon tart. Perhaps I didn't notice in the past but the top layer of the mille feuille had powdered caramel under it adding a bit of zing.
              None of this freshness excuses past due date pastry being sold when the joy comes only from fresh stuff.

              1 Reply
              1. re: wewwew
                wewwew RE: wewwew Apr 19, 2012 04:12 PM


              2. k
                kathryn RE: wew Apr 29, 2012 07:01 PM

                Bought some croissants to a party today. They might have been a tiny bit less flaky and buttery than I recalled. But they were very popular at the party and gone within minutes.

                Hard to say whether Mille-Feuille or Dominique Ansel makes a better plain croissant, after having tried both. I have enjoyed them both very much, and find them much better than say, Balthazar or Claude. A good problem to have, I suppose.

                1 Reply
                1. re: kathryn
                  kathryn RE: kathryn Sep 25, 2013 02:52 PM

                  OMG the raspberry almond croissant is DELICIOUS. Thanks for the rec, wew. Love the raspberry dust on top, making it a little tart like fresh raspberry fruit. Flaky, buttery, sweet, nutty goodness.

                2. i_eat_a_lot_of_ice_cream RE: wew Sep 25, 2013 02:55 PM

                  I signed up for a croissant making class here in a few weeks. Has anyone been for the class? I'm really excited!

                  1 Reply
                  1. re: i_eat_a_lot_of_ice_cream
                    i_eat_a_lot_of_ice_cream RE: i_eat_a_lot_of_ice_cream Oct 20, 2013 12:14 PM

                    I just wanted to post about the croissant class. I did it yesterday and it was fantastic. The pastry chef, Olivier, is so lovely and I was really impressed with how he orchestrated the class to cover all aspects of croissant making. The results were absolutely stupendous, bakery quality, though mine were not quite as pretty as his. :) I HIGHLY recommend this class for anyone interested in learning how to make croissants in an intimate, hands-on environment. I'll be going back for sure to learn how to make macarons and mille feuille.


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